Yes, you can have your gluten free and dairy free waffle and eat it too. And this recipe actually has some nutritional value to it, in that the batter includes flaxmeal which is high in omega 3′s aand almond flour which is higher in protein than your more commonly used gluten free flours (white or brown rice flour, potato starch, tapioca starch). By the way, this recipe is not unlike the Gluten Free Pancake recipe I posted about here. One of the differences is that the waffle recipe uses a tad more oil in the batter. And instead of using the King Arthur Gluten Free Flour Blend, I combined my own blend of gluten free flours, in an effort to boost the nutritional value of the recipe. Though not the bulk of this recipe, the multi-grain flours (teff, almond flour, flaxmeal) have a presence.
1 large egg (room temperature)
3 tbsp grapeseed (or other vegetable) oil
1 cup water
2 tsp lemon juice
1/2 tsp vanilla extract
1/3 cup brown rice flour less 1 tbsp
1/3 cup white rice flour less 1 tbsp
3 – 4 tbsp almond flour
3 tbsp potato starch
3 tbsp tapioca starch
1 tbsp flaxmeal
1 tbsp teff flour
1 tbsp coconut sugar (or other sweetener – if you use agave, use less water)
3/4 tsp baking powder
1/4 tsp + 1/8 tsp sea salt
1/4 tsp + 1/8 tsp xanthan gum
1/8 tsp pectin
Preheat your waffle iron.
In a large bowl, whisk the wet ingredients together.
In a medium bowl, blend the dry ingredients together. Regarding the almond flour, start with 3 tbsp of it, adding the extra tablespoon as needed to thicken the batter. Add this mixture to the wet ingredients. Blend well.
Spray your waffle iron with vegetable spray. Pour about 1/4 cup batter into each waffle section on the griddle. Cook until done. Serve with maple syrup or fruit sauce (see recipe below).
As I pondered what to make for our small, intimate Father’s Day brunch, I found two small peaches and one pear sitting on my kitchen counter. They were beginning to shrivel and look pretty unappetizing. In the past, I might’ve tossed them onto the compost pile. Not today. I decided to look past their blemishes, peel them and make a delicious fruit sauce to ladle over my waffles. Wow! I had to stop myself from licking the plate.
For my gluten free fruit sauce recipe, I used coconut sugar. One of my new faves, it has a lower glycemic index than white sugar, is less processed, and often is a great stand-in for recipes that call for white sugar. I also used Tropical Traditions Gold Label Standard Virgin Coconut Oil instead of butter. Once thought to be very high in cholesterol, research indicates that coconut oil is much healthier than vegetable oil. It is rich in lauric acid, a nutrient that supports the bodyâ€™s immune system. And for those of us whose immune systems have been compromised due to Celiac Disease, I’m all about doing whatever I can to support my immune system. Read more about coconut oil here.
1/4 cup water
1/4 cup coconut sugar
1 1/2 tbsp coconut oil
1 cup mixed fruit (I used 2 small peeled peaches, 1 peeled pear, 1/2 peeled apple)
Combine the water, sugar, and coconut boil in a medium heavy-bottomed saucepan. Cook over medium-high heat, stirring constantly to prevent it from burning. When the mixture turns thick and syrup-like, add the fruit. Reduce the heat to low and cook for another few minutes until the fruit begins to soften.